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Chili

Our weather has the characteristics of a roller coaster this time of year. We’ll have several days of temperatures in the 80s, then suddenly the clouds roll in, the temperature drops about 40 degrees and our lawns and gardens get some much needed water. Occasionally it will be in the form of snow, but this year it’s been all rain.

Besides watering the garden, another thing good about cooler days is the opportunity to enjoy some of our favorite cold weather foods again before hot weather is here to stay. One of our regular favorites is chili. I recently changed the way I make it after trying a friend’s version at a potluck. It was so much more popular with my family than mine is, I thought it was worth a try. It’s a bit different and not very authentic I’m sure, but my family likes it, so that’s what counts.

I made a few changes, like using fresh tomatoes, or substituting red peppers instead of green, but basically it’s the same:

Chili

In a large pot, brown:
1 lb ground beef
2 cloves garlic, minced
1 small onion, chopped

Add the following and simmer for about an hour:
1 (16 oz.) can kidney beans, undrained
1 C. water small can diced tomatoes (I use fresh tomatoes if they are in season, or tomatoes in a carton
4 oz tomato sauce
1 T chili powder
1 tsp. garlic powder
1 tsp salt
1/2 tsp. oregano
1/2 tsp. black pepper
3/4 tsp. ground cumin
1/2 diced red pepper
1/2 C frozen corn
1/4 tsp. cayenne pepper (I skip this because my chili powder is on the hot side)

Optional, to serve: grated cheese, chopped onions, avocado, sour cream, and  tortilla chips.



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